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传统酿造食品研究中心

Research Center of Traditional Fermented Foods

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Probing the mechanistic role of Virgibacillus proteases in the hydrolysis of shrimp proteins: Genome mining, molecular docking and volatile compound evolution

来源：江南大学传统酿造食品研究中心     发布时间 :2025-04-07    点击量：

上一篇：High-throughput screening of probiotics in fermented foods and their potential application in alleviating alcohol-induced damage

下一篇：Integrated multi-omics analysis unveils metabolites-mediated microbial interactions: dynamic regulation and metabolic division of A. flavus SU-16 and S. cerevisiae HJ during co-fermentation

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